Ingredients
¼cupbutter,unsalted
¾cuplight brown sugar,or dark brown sugar, packed
¾cupheavy cream
2tsppure vanilla extract
½tspsalt
1⅔cupall-purpose flour,spoon and leveled
½tspbaking powder
¼tspbaking soda
½tspsalt
1cuplight brown sugar,or dark brown sugar, packed
½cupbutter,(1 stick) unsalted, melted
1large egg,at room temperature
¼cupyogurt
¾cupmilk
1tbsppure vanilla extract
1cupbutter,(2 sticks) unsalted, softened to room temperature
4cupsconfectioners’ sugar
¼cupheavy cream
2½tsppure vanilla extract
salt,to taste
Preparation
In a medium saucepan over medium heat, melt the butter.
Whisk in the brown sugar, then whisk in cream, then let the mixture bubble and thicken for 5 minutes without stirring.
Remove from the heat, and whisk in vanilla and salt.
Allow to cool.
Preheat the oven to 350 degrees F.
Line 12-count cupcake pan with liners or spray with nonstick spray. Set aside.
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
In a large microwave-safe bowl, melt butter in the microwave.
Whisk in the brown sugar vigorously until no lumps remain.
Whisk in the egg, yogurt, milk, and vanilla extract until combined.
Slowly mix in the dry ingredients until no lumps remain. The batter will be thick.
Divide the batter between 12 cupcake liners.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool completely before filling.
In a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment.
Beat for 3 minutes until smooth and creamy.
Add the powdered sugar, cream, and vanilla extract with the mixer running.
Increase to high speed and beat for 3 minutes.
Add more powdered sugar if the frosting is too thin or more cream if the mixture is too thick.
Add ¼ teaspoon of salt (or more) if frosting is too sweet.
Fill a plastic squeeze bottle or piping bag (with a filling tip) with butterscotch sauce and push the tip of the bottle into the top of each cupcake, applying enough pressure to fill each cupcake with sauce.
Top with vanilla frosting and drizzle with remaining butterscotch sauce.
